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Smoked salmon help\suggestions needed

2EgginBeagles2EgginBeagles Posts: 7
edited July 2012 in EggHead Forum
I'm smoking salmon this weekend for the first time. My plan is to (1) use a cedar plank, (2) cover in olive oil and Raging River, (3) cook at 400 direct for 15 min or so (or until the white fat starts to come up).

My questions are:

1) raised grid or lower placement
2) do I monitor temp of the fish or just watch for the white fat to come up
3) any other suggestions on marinade or seasoning
4) anything to look for when getting the fish from the store
5) when cooking do I need to flip the fish half way through

Any other suggestions are appreciated!


  • MO_EgginMO_Eggin Posts: 118
    When I do planked salmon (LBGE) -

    1.  Standard grid height
    2.  I watch for the white fat / albumin.
    3.  I skip the OO, just use rub (Raging River & something to give it more spice, like Jamaican Firewalk or Swamp Venom) plus a spritz of bourbon & water.
    4.  Personal preference of skin on filets not from the tail portion.  
    5.  Skin down, no flip.

    I'd suggest placing the pre-soaked plank on the egg first, and adding the fish after the plank is smoking.  Happy cooking.
    LBGE, St. Louis, MO
  • burr_baby33burr_baby33 Posts: 501
    I like to make a mixture of maple syrup and brown sugar and brush it on the Raging River.  I cook mine directly on the grid, don't like the tast of cedar (personal preference).  If you have any alder wood chunks they make terriffic smoke for salmon.
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